Vegan Squash Crostini
Take butternut squash to a new level of gourmet, combining it with toasted gluten-free bread, coconut oil, shallots, and raw almond butter.
1 small butternut squash (or other winter squash/sweet potato)
1/2 tablespoon extra-virgin olive oil
1½ cups shallot (or leeks/onions)
3/4 teaspoon sea salt
3 tablespoons almond butter (or peanut/cashew butter)
1 vegan baguette, sliced diagonally
Extra-virgin olive oil for brushing on baguette slices
Preheat oven to 350 degrees Fahrenheit.
Bake squash on baking sheet 45 minutes or until tender.
Heat oil in a skillet over medium heat and sauté shallots with salt until tender and golden.
Brush bread with olive oil and toast in oven.
Scoop out 2½ cups squash. Blend squash with shallots in food processor until desired consistency.
Spread over warm bread and serve.
Makes about 20–30 crostinis.
Get ready for a delicious homemade crostini that makes the perfect party appetizer. Jason Wrobel, aka J-Wro, celebrity raw chef and TV host, takes butternut squash to a new level of gourmet, combining it with toasted gluten-free bread, coconut oil, shallots, and raw almond butter. A nutritious and delicious appetizer that's rich in protein and essential fatty acids. Top it with cultured vegetables, microgreens, or a sprig of your favorite fresh herb and then enjoy the flavor.
Our mission is to nourish & transform the planet, one individual at a time, by providing the highest quality, clean, affordable, plant-based nutrition, education, and science-backed bio-technologies.
Claims on this site have not been evaluated by the FDA. Information on this site is not intended to diagnose, treat, cure, or prevent any disease. We encourage you to do your own research.. Seek the advice of a medical professional before making any changes to your lifestyle or diet.
Share This Post
Sunwarrior likes to share. Please feel free to repost articles as long as you always link back to the original and credit the author.